52
en
Tables and tips
Dough proving (leaving to rise)
▯
The combi-steam oven provides the ideal conditions
for proving dough and dough mixtures or raw
pastries without them drying out.
▯
To do this, use the
V
"Dough proving" operating
mode.
▯
With this operating mode, no preheating is
necessary.
▯
The bowl does not need to be covered by a wet
cloth. Proving only takes half as long as it usually
does.
▯
The cooking time specified is intended as a guide
only. Leave the dough to rise until it has doubled in
volume.
Sponge cake
Loaf tin/
springform
cake tin, wire
rack
165–170
0–30
50–75
Small cakes
(in accordance with
EN 60350-1)
Unperforated
– level 2
160
0
25–30
Preheat
Perforated –
level 1
Unperforated
– level 3
150
0
30–35
Pastry strips
(in accordance with
EN 60350-1)
Unperforated
– level 2
140
0
50
Preheat
Perforated –
level 1
Unperforated
– level 3
140
0
50
Tart
Tart dish or
tin, wire rack
190–200
0–30
30–45
E.g. with apples, chocolate, apricots, or
savoury with asparagus, onions, cheese
Hot water sponge cake
(in accordance with
EN 60350-1)
Unperforated 150
0
40
Preheat
Cream puffs, eclairs
Unperforated 180–190
0–30
40–45
Food
Cooking
container
Tempera-
ture in °C
Humid-
ity in %
Cooking time
in mins
Comments
Food
Cooking con-
tainer
Tempera-
ture in °C
Type of
heating
Cooking
time in mins
Comments
Dough mixture – pizza
Bowl /
wire rack
38
V
25
E.g. yeast dough, natural fermentation
starter, sourdough
Dough mixture – bread
Bowl /
wire rack
45
V
40
Dough mixture – brioche
Bowl /
wire rack
45
V
55